Of all the ice creams I’ve ever made, this no churn raspberry chocolate chip ice cream is my favourite. Bursting with sweet, bright raspberry flavour and dark chocolate pieces, this is also an egg free ice cream.
Table of contents
Why you’ll love this no churn ice cream recipe
While I have no issues pulling out my ice cream machine, I know many people don’t own one. This recipe is for everyone. You can even customise it with other fruits – imagine mango, strawberry or blackberry ice cream.
- A punchy raspberry flavour
- Smooth, creamy, rich and sweet
- So easy to make
- Less than 30 minutes effort
- Fresh or frozen berries, any time of year
- No churning required, no special equipment
How does it compare to store-bought ice cream
Texture-wise, this no churn raspberry chocolate chip ice cream is creamy and totally smooth (well, except for the chocolate chips), just like store-bought. No iciness whatsoever, it melts in your mouth and tastes sublime.
Where it differs though is in flavour. With loads of real raspberries (4 cups worth) in this ice cream, you won’t find a store-bought ice cream that tastes this good. This is all natural flavour and colour too.
Scoopability is perfect too with the only difference being that I find it needs an extra 5-10 minutes at room temperature before scooping than a store-bought tub would.
What is no churn ice cream
No churn ice cream is essentially an ice cream that doesn’t need an ice cream maker. While it can be made with numerous combinations of ingredients, this one, using a base of condensed milk and cream is my favourite.
The most effort you need for this raspberry chocolate ice cream is whipping the cream or maybe stirring the compote that is the raspberry flavour base.
Ingredients you’ll need
You just need 5 ingredients – well technically 8 since you’ll be making a very easy raspberry compote from scratch first.
- Raspberry compote / sauce: You’ll need to start by making this super quick raspberry compote which is made up of raspberries, lemon juice, sugar and vanilla.
- Cream: You need a cream that will whip, so whipping cream, thickened cream or heavy cream. It must be full fat and be at least 35% milk fat to be able to whip.
- Sweetened Condensed Milk: You’ll need just one standard tin and this provides most of the sweetness.
- Vanilla: Vanilla and cream, vanilla and raspberry – it all goes so well together.
- Chocolate: Dark 50% / semi-sweet chocolate is your best option here
Notice this is an egg free ice cream? Since it’s not made with the traditional custard base, it’s suitable for anyone with egg sensitivities too.
Equipment you’ll need
- An electric beater to beat the cream
- A heavy based saucepan to cook the raspberry compote
- An airtight ice cream container
- A sharp knife or vegetable peeler to make your chocolate chips
How to make it
No churn raspberry chocolate chip ice cream is incredibly easy to make and once you see just how quick and simple it is, you’ll be wanting to create loads of new flavours.
- Make the compote: I promise this is super easy. Cook down the raspberries with sugar and lemon juice in a saucepan and add vanilla. Strain and discard the seeds. That’s it. It takes all of 15 minutes total. Put this in a dish in the freezer to cool asap or you can make this the day before.
- Whip the cream: In a medium bowl, use an electric beater to whip the cream to soft peaks and set aside.
- Combine the base: As soon as the compote is at least room temperature, mix it with the sweetened condensed milk and vanilla in a bowl (photo 1).
- Fold in the cream: In 2 parts, use a spatula to gently fold in the whipped cream (photo 2), trying not to knock out any air.
- Fold in the chocolate: Add the chocolate (photo 3) and gently fold that through, then tip into a freezer safe container and level out (photo 4). Freeze for 12 hours.
This homemade raspberry chocolate chip ice cream is way better than store bought berry ice creams. It’s loaded with flavour. You can’t mistake the raspberry in it and it sure doesn’t taste like any fake flavourings.
Tips and tricks
- Whip but don’t overwhip: You want the cream nice and whipped and fluffy, but you don’t want to overwhip it or it doesn’t combine as nicely. I get it to just past soft peak stage which is perfect.
- Strain the seeds: Push the compote through a sieve to remove the seeds before mixing it through your ice cream base.
- Finely chop the chocolate: A big chunk of frozen chocolate can be hard to bite through and ruins the experience of the creamy ice cream. Use a sharp knife and chop it as finely as you can or use a vegetable peeler and run it along the edge of the chocolate to create perfect shavings.
- To soften the ice cream, let it sit out of the freezer for 10-15 minutes, then it will be perfectly scoopable.
- For vanilla no-churn ice cream, leave out the raspberry compote, add an extra teaspoon of vanilla and an extra half cup of cream.
How to store no churn raspberry chocolate chip ice cream
This ice cream will keep well in an airtight container in the freezer for 1-2 months but I’m positive you’ll eat it all long before then.
If you try this no churn raspberry chocolate chip ice cream, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.
More recipes you’ll love
- No churn chocolate chip ice cream
- Peach cobbler ice cream
- Biscoff Ice Cream
- Raspberry Ripple Ice Cream
- Frozen Cherry Chocolate Parfait
- Easy Creamy Mango Sorbet
- Strawberry Cheesecake Ice Cream Bars
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- 2 batches raspberry compote (roughly 1 ⅓ cups)
- 1 tin sweetened condensed milk (395g / 14oz)
- 2 teaspoons vanilla
- 2 cups thickened (heavy / whipping) cream, cold (500ml / ½ quart)
- 125 g dark (semi-sweet / 50%) chocolate (4.4oz)
For best results, always weigh ingredients where a weight is provided
- Make the raspberry compote. While still warm, strain through a sieve retaining the puree and discarding the seeds (you'll need roughly 1 cup of smooth puree for the ice cream).
- Chill the puree until cool.
- In a large bowl, combine the cooled puree, condensed milk and vanilla.
- In a medium bowl, using a handheld electric beater, whip the cold cream to soft peaks.
- Add half the whipped cream to the raspberry mixture and fold in gently. Repeat with the second half, folding until just a few streaks left.
- Use a vegetable peeler to peel along the edge of the chocolate to get fine chips or very finely chop the chocolate (very finely!) and add to the cream mixture. Fold through gently.
- Pour into a freezer safe container, smooth out, then seal with a lid.
- Freeze at least 12 hours.
- Take out of the freezer for 10-15 minutes before scooping. A warmed scoop can help with nice big round scoops too.
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